Turkey Rolls with Olive-Pesto Filling and Parmesan Cream

6 rolls · 3.3 g net carbs

3.3g Net carbs 28.2g Fat 34.6g Protein 406.6 kcal

3.3g Net carbs · 28.2g Fat · 34.6g Protein · 406.6 kcal

3.3 g net carbs  ·  55 min  ·  hard

P 34.6 g  ·  F 28.2 g  ·  406.6 kcal

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 25 min  ·  cook 30 min  ·  total 55 min  ·  difficulty hard

Baked turkey rolls are filled with cream cheese, feta and pesto blended with chopped green olives, then rolled into thin turkey cutlets. The rolls are pan-browned in butter and olive oil before returning to the baking dish, while mushrooms and garlic are sautéed in the same skillet to build the sauce. The sauce is simmered with chicken broth, heavy cream and parmesan until it becomes smooth and concentrated enough to lightly coat the rolls. Fresh spinach is folded into the warm sauce for a quick wilt, and the assembled dish is allowed to rest briefly after baking so juices settle.

Tips

Frequently asked questions

Can I use a different cheese instead of feta?

Yes — crumbled goat cheese or ricotta salata can replace the feta, but expect differences in salt and texture. Feta brings a crumbly, tangy saltiness that contrasts with the cream cheese; goat cheese will make the filling creamier and milder, while ricotta salata will be drier and saltier, so taste and adjust the added salt accordingly.

What can I use instead of pesto if I don't have any?

You can substitute finely chopped basil mixed with a little olive oil and grated parmesan, but the filling will be brighter and less emulsified. Prepared pesto contributes an herbed oil emulsion and concentrated umami from cheese and nuts; a fresh basil-olive oil mix has looser texture and less oil-binding, so use slightly less and stir thoroughly into the cream-cheese base.

Can I use turkey thighs instead of turkey breast?

Yes — boneless turkey thigh meat can be used, but it will behave differently during cooking. Thigh meat has more fat and is more forgiving to longer cooking, so flatten and roll it the same way but expect a slightly richer texture and potentially different browning and baking time.

My filling leaks out while browning — how do I stop that?

Prevent leakage by chilling the filled rolls briefly and making sure the seam is tightly sealed or secured with a toothpick before searing. Do not overfill the cutlets; sear seam-side down first to set the seam and press the edges together to create a tighter seal.

The sauce looks separated after adding the cream — how can I fix it?

If the sauce separates, reduce the heat and whisk in a small amount of the hot broth or warm cream to reincorporate the mixture, then simmer gently. Parmesan helps bind the sauce when melted, so avoid a vigorous boil and add the dairy gradually while stirring until the texture becomes smooth.

The sauce is too thin and won't cling to the rolls — what should I do?

Concentrate the sauce by simmering it gently until it reduces and the parmesan has dissolved, which increases body and helps it cling. Stir periodically while reducing to prevent sticking, and fold in the spinach only at the end so it wilts without releasing excess water into the sauce.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per roll

Primary macros

230.7 g per roll

One figure is unavailable. Nothing was estimated in its place.

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Turkey Rolls with Olive-Pesto Filling and Parmesan Cream — printed from https://twentygrams.app/recipes/turkey-rolls-with-olive-pesto-filling-and-parmesan-cream-ac168003